The history of the specific biscuits now called Cornish fairing is largely unrecorded. All that is known is that they have been made for many years by a baker’s firm called Furniss, which was founded in 1886 in Truro.
TECHNIQUE:
Furniss’s recipe is a trade secret. The ingredients include flour, syrup, sugar and shortening (a vegetable fat is now favoured), plus spices and a raising agent. The biscuits are cut with a wire cutter to give a rough surface. Published recipes have flour, butter and sugar in the proportions 2:1:1. The flour is combined with baking powder and bicarbonate of soda, spices - ginger, cinnamon, mixed spice and lemon zest - and granulated sugar. These are bound with a little Golden Syrup to form a coherent dough.
REGION OF PRODUCTION:
SOUTH WEST ENGLAND, CORNWALL.
Cornish Heavy Cake
DESCRIPTION:
HEAVY CAKE IS A FLAT PASTRY BAKED IN A ROUGH SQUARE ABOUT 10MM THICK, LIGHTLY SWEETENED, WITH CURRANTS IN THE DOUGH. IT HAS A DISTINCTIVE CRISS-CROSS PATTERN CUT IN THE TOP.
HISTORY:
The dialect name ‘fuggan’ is the one for which the earliest references have been found. It is given in Joseph Wright (1896-1905) attached to quotations dating from the mid-nineteenth century. At this time the word could indicate 3 or 4 different things. Sources agree that these were all based on a heavy pastry: one definition specifies ‘a cake made of flour and raisins, often eaten by miners for dinner’, which sounds very similar to the modern heavy cake. Alternative versions include cakes with either potatoes in the dough or a slice of pork pressed into the top of the pastry before baking, in which case the dish might also be known as a ‘hoggan’.
Nowadays, heavy cake or fuggan seems to refer more to a pastry-like cake containing dried fruit. Recipes vary: one by Dorothy Hartley calls for flour, a little salt and currants, mixed to a paste with clotted cream, rolled out to 20mm thick; another contains flour, sugar, currants and lard; a third is like puff pastry, made with equal quantities of butter and flour (Boyd, 1982). The constants are currants and the criss-cross top. Martin (1993) notes that heavy cake could be quickly made in fishing villages when the boats were seen returning to port, and that the pattern cut in the top was supposed to represent the fishing nets.
TECHNIQUE:
Flour, lard and sugar are used in the proportions 3:2:1, with the same weight of currants as lard. A little candied peel can be added. The flour, salt and sugar are mixed roughly, the lard and currants added. Milk or water may be used to hold the dough together. The dough is rolled out, slashed with a knife and baked at 190°C for 30 minutes.
REGION OF PRODUCTION:
SOUTH WEST ENGLAND, CORNWALL.
Cornish Saffron Cake
DESCRIPTION:
AN OBLONG LOAF, 200MM LONG, 140MM WIDE, 120MM DEEP, WEIGHING ABOUT 500G COLOUR: DEEP GOLDEN CRUST, SPECKLED WITH FRUIT; A PRONOUNCED YELLOW CRUMB. FLAVOUR: LIGHTLY SWEETENED, SLIGHT ASTRINGENT SAFFRON FLAVOUR.
HISTORY:
The use of saffron in sweet breads and buns is now thought typical of Cornwall. Formerly the spice was more widely used in British cookery, and was quite often called for in cakes of the seventeenth and eighteenth centuries (Glasse, 1747). Thereafter, it is found very rarely, although it crops up here and there in recipes collected in Northumberland. Its chief survival was in Cornwall at the other end of the country. It may have lingered here because saffron was still grown. Carolyn Martin (1993) notes that ‘various wills and documents refer to “saffron meadows’”, and there is a reference to saffron growing at Launcells, near Bude, in the 1870s.
Originally, saffron buns were eaten with clotted cream on Good Friday. The saffron, an expensive spice, is now sometimes replaced with yellow colouring. David (1977) observed that in the past, saffron filaments were infused to produce the colour and they were not strained out before the water was mixed with the other ingredients. She also noted that eggs were not usually added, although the recipe quoted below, collected recently, does include them.
TECHNIQUE:
Recipes for saffron doughs vary in the combinations of spices and dried fruit used. The results are generally light and bread-like. The saffron is mixed into water, which is whisked with a little flour, sugar, whey powder, yeast and eggs. The mixture is allowed to work for 30 minutes. After mixing and bulk fermentation, the dough is scaled off and shaped into buns or loaves. Saffron bread (a variant name for saffron cake) is baked at 175°C: 12 minutes for buns, 30 minutes for cakes.
REGION OF PRODUCTION:
SOUTH WEST ENGLAND, CORNWALL.
Devonshire Split
DESCRIPTION:
A SMALL ROUNDED BUN ABOUT 80MM DIAMETER, 40MM HIGH. WEIGHT: APPROXIMATELY 40G. COLOUR AND TEXTURE: PALE GOLD CRUST FADING TO WHITE AT LOWER EDGE, SPRINKLED WITH ICING SUGAR; INSIDE PALE, CREAM CRUMB; VERY LIGHT BREAD. FLAVOUR: SLIGHTLY SWEET.
HISTORY:
Cassell’s Dictionary of Cookery (1875) defines Devonshire buns as ordinary bun dough using cream instead of milk. The result would have been a soft, light, yet rich dough. The use of split to describe a bun or roll that has been split to receive jam, cream or filling is first recorded in 1905 (OED). The reason why these buns carried the alternative name of Chudleighs is unknown. The fact that this small market town in Devonshire was visited by a catastrophic fire in 1807 that started in a bakehouse in Mill Lane is doubtless coincidental. The first reference to this name is in the collections made by Florence White as founder of the English Folk Cookery Association during the 1920s. Here, it is suggested that Chudleighs be rubbed over with butter paper for a gloss, and wrapped in a warm cloth after baking, which gave a soft crust - something found also for Scottish baps. The second record is also in White (1932). White’s recipes did not call for cream, only for milk. She also notes the existence of Cornish splits (which were the same but larger) and the alternative name (in Devon and east Cornwall) of tuffs.
The popularity of these buns is reinforced by the tourist industry and the vast quantity of Devon or Cornish cream teas that are served each summer (clotted cream, of course). Most of these may come today with scones, but there are sufficient to keep the Chudleigh living.
TECHNIQUE:
Before the Second World War, small rolls made in Devonshire and Cornwall, known as splits (or sometimes Chudleighs, in Devon) were yeast-leavened and lightly enriched with a mixture of butter and lard (31bs flour, 8 ounces butter and 2 ounces lard mixed with water and a little milk). The dough was mixed in a conventional manner, divided into